Restaurant-Style Kung Pao Chicken
Restaurant-Style Kung Pao Chicken
Ingredients
For the Velveted Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon soy sauce
- 1 tablespoon Chinese cooking wine
- 2 tablespoons cornstarch
- 1 egg white
- 2 tablespoons vegetable oil
For the Kung Pao Sauce
- 2 tablespoons soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon black vinegar
- 1 tablespoon granulated sugar
- 1/2 teaspoon chicken powder
- 1/4 teaspoon MSG, (optional)
- 1 tablespoon cornstarch
- 2 tablespoons water
For the Stir-Fry
- 1/2 cup vegetable oil, for velveting chicken, plus 2 tablespoons for stir-frying
- 1/2 yellow onion, chopped into 1-inch pieces
- 10 dried red chilies, or to taste, stems removed
- 3 cloves garlic, minced
- 1 inch fresh ginger, sliced thinly
- 1/2 cup roasted peanuts
- 3 green onions, chopped into 1-inch pieces
- 1 tablespoon Chinese cooking wine
Instructions
- 1
In a medium bowl, combine the chicken pieces with 1 tablespoon soy sauce, 1 tablespoon Chinese cooking wine, 2 tablespoons cornstarch, 1 egg white, and 2 tablespoons vegetable oil. Mix well to coat the chicken. Let marinate for at least 30 minutes at room temperature.
⏱️ 5 min
- 2
While the chicken is marinating, prepare the Kung Pao sauce. In a small bowl, whisk together 2 tablespoons soy sauce, 1 teaspoon dark soy sauce, 1 tablespoon oyster sauce, 1 tablespoon black vinegar, 1 tablespoon granulated sugar, 1/2 teaspoon chicken powder, and 1/4 teaspoon MSG (if using). In a separate small bowl, mix 1 tablespoon cornstarch with 2 tablespoons water to create a slurry. Set both aside.
⏱️ 5 min
- 3
Heat a wok over high heat until smoking. Add 1/2 cup vegetable oil. Once the oil is hot (around 350°F / 175°C), add the marinated chicken in a single layer. Cook, stirring occasionally, until the chicken is cooked through and lightly golden, about 3-4 minutes.
⏱️ 4 min•🌡️ 350
- 4
Carefully drain the cooked chicken from the wok into a colander placed over a heatproof bowl to separate the chicken from the oil. Reserve the oil for other uses or discard. Wipe the wok clean with a paper towel.
⏱️ 2 min
- 5
Return the clean wok to high heat. Add 2 tablespoons fresh vegetable oil. Add the chopped yellow onion and stir-fry for 1 minute until slightly softened. Return the drained chicken to the wok.
⏱️ 2 min
- 6
Continue to stir-fry the chicken and onions over high heat, tossing vigorously, allowing the flames to kiss the food (wok hei).
⏱️ 1 min
- 7
Add the dried red chilies, minced garlic, and sliced ginger to the wok. Stir-fry for another 30 seconds until fragrant, continuing to toss and allow flames to engulf the food.
⏱️ 1 min
- 8
Pour the prepared Kung Pao sauce mixture into the wok. Stir quickly to coat all ingredients.
⏱️ 1 min
- 9
Add the roasted peanuts and chopped green onions to the wok. Stir-fry for 30 seconds.
⏱️ 1 min
- 10
Give the cornstarch slurry a quick stir and then pour it into the wok. Stir constantly until the sauce thickens to your desired consistency. Add 1 tablespoon of Chinese cooking wine and stir for a final 15 seconds.
⏱️ 1 min
- 11
Remove from heat and immediately transfer the Kung Pao Chicken to a serving plate. Serve hot with steamed rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
For the Velveted Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon soy sauce
- 1 tablespoon Chinese cooking wine
- 2 tablespoons cornstarch
- 1 egg white
- 2 tablespoons vegetable oil
For the Kung Pao Sauce
- 2 tablespoons soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon black vinegar
- 1 tablespoon granulated sugar
- 1/2 teaspoon chicken powder
- 1/4 teaspoon MSG, (optional)
- 1 tablespoon cornstarch
- 2 tablespoons water
For the Stir-Fry
- 1/2 cup vegetable oil, for velveting chicken, plus 2 tablespoons for stir-frying
- 1/2 yellow onion, chopped into 1-inch pieces
- 10 dried red chilies, or to taste, stems removed
- 3 cloves garlic, minced
- 1 inch fresh ginger, sliced thinly
- 1/2 cup roasted peanuts
- 3 green onions, chopped into 1-inch pieces
- 1 tablespoon Chinese cooking wine
Instructions
- 1
In a medium bowl, combine the chicken pieces with 1 tablespoon soy sauce, 1 tablespoon Chinese cooking wine, 2 tablespoons cornstarch, 1 egg white, and 2 tablespoons vegetable oil. Mix well to coat the chicken. Let marinate for at least 30 minutes at room temperature.
⏱️ 5 min - 2
While the chicken is marinating, prepare the Kung Pao sauce. In a small bowl, whisk together 2 tablespoons soy sauce, 1 teaspoon dark soy sauce, 1 tablespoon oyster sauce, 1 tablespoon black vinegar, 1 tablespoon granulated sugar, 1/2 teaspoon chicken powder, and 1/4 teaspoon MSG (if using). In a separate small bowl, mix 1 tablespoon cornstarch with 2 tablespoons water to create a slurry. Set both aside.
⏱️ 5 min - 3
Heat a wok over high heat until smoking. Add 1/2 cup vegetable oil. Once the oil is hot (around 350°F / 175°C), add the marinated chicken in a single layer. Cook, stirring occasionally, until the chicken is cooked through and lightly golden, about 3-4 minutes.
⏱️ 4 min•🌡️ 350 - 4
Carefully drain the cooked chicken from the wok into a colander placed over a heatproof bowl to separate the chicken from the oil. Reserve the oil for other uses or discard. Wipe the wok clean with a paper towel.
⏱️ 2 min - 5
Return the clean wok to high heat. Add 2 tablespoons fresh vegetable oil. Add the chopped yellow onion and stir-fry for 1 minute until slightly softened. Return the drained chicken to the wok.
⏱️ 2 min - 6
Continue to stir-fry the chicken and onions over high heat, tossing vigorously, allowing the flames to kiss the food (wok hei).
⏱️ 1 min - 7
Add the dried red chilies, minced garlic, and sliced ginger to the wok. Stir-fry for another 30 seconds until fragrant, continuing to toss and allow flames to engulf the food.
⏱️ 1 min - 8
Pour the prepared Kung Pao sauce mixture into the wok. Stir quickly to coat all ingredients.
⏱️ 1 min - 9
Add the roasted peanuts and chopped green onions to the wok. Stir-fry for 30 seconds.
⏱️ 1 min - 10
Give the cornstarch slurry a quick stir and then pour it into the wok. Stir constantly until the sauce thickens to your desired consistency. Add 1 tablespoon of Chinese cooking wine and stir for a final 15 seconds.
⏱️ 1 min - 11
Remove from heat and immediately transfer the Kung Pao Chicken to a serving plate. Serve hot with steamed rice.
⏱️ 1 min